Potato cream soup with fried chicken fillet pieces

Ingredients for 4 servings:

• 1 onion(s)
• 750 g potatoes
• 1 tbsp butter
• 1 liter vegetable broth
• 1 tbsp balsamic vinegar, lighter
• 2 chicken fillets, approx. 160 g each
• 1 tbsp olive oil
• Salt and pepper, black and white from the mill
• 1 bunch of chervil, approx.
• 1 cup whipped cream
• 1 pinch(s) of sugar
• e.g. freshly grated ginger or lemon zest
• some pepper berries, pink

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

as a starter or main course

Peel and finely chop the onion. Peel, wash, and dice the potatoes. Melt the butter in a saucepan and sauté the onion and potato cubes. Then add the vegetable stock and balsamic vinegar, bring to a boil, and then simmer covered for about 20 minutes. Rinse the chicken fillets, pat dry, and dice them. Heat the olive oil in a non-stick pan and fry the chicken fillets for about 5 minutes, seasoning with salt and black pepper. The chicken fillets should be lightly browned and cooked through. Rinse the chervil, shake dry, and finely chop the leaves, reserving a few for garnish. Purée the soup and stir in the cream. Season to taste with salt, white pepper, sugar, and, if desired, a little freshly grated ginger or lemon zest. Add the fried chicken fillets and chopped chervil to the soup and heat through. Then serve the soup on plates and garnish with the remaining chervil and some pink peppercorns.